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Name: Louisiana Roast Beef By Paul
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 ts Salt; Or any good-quality beef roa; 3/4 ts Garlic minced; 1/4 c Very finely chopped onions; 2 tb Unsalted butter or margarine; 1 ts White pepper; 1/4 c Very finely chopped green be; 3/4 ts Black pepper; On top; 1/4 c Very finely chopped celery; 1 3-4 lb boneless sirloin roas; 1/2 ts Dry mustard; 1/2 ts Ground red pepper (cayenne)

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INGREDIENTS

1 ts Salt
Or any good-quality beef roa
3/4 ts Garlic ; minced
1/4 c Very finely chopped onions
2 tb Unsalted butter or margarine
1 ts White pepper
1/4 c Very finely chopped green be
3/4 ts Black pepper
On top
1/4 c Very finely chopped celery
1 3-4 lb boneless sirloin roas
1/2 ts Dry mustard
1/2 ts Ground red pepper (cayenne)

Servings

INSTRUCTIONS

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well. Place the roast in a large roasting pan, fat side up. With a large knife, make 6-12 deep slits in the meat (to form pockets) down to a depth of about 1-1/2" from the bottom (do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbsp. of the vegetables to rub over the top of the roast. Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until thermometer reads 140 degrees, serve immediately, topped with some of the pan drippings if you like. Source: Paul Prudhommes Seasoned America.

NOTES

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Louisiana Roast Beef By Paul

1 ts Salt
 Or any good-quality beef roa
3/4 ts Garlic minced
1/4 c Very finely chopped onions
2 tb Unsalted butter or margarine
1 ts White pepper
1/4 c Very finely chopped green be
3/4 ts Black pepper
 On top
1/4 c Very finely chopped celery
1 3-4 lb boneless sirloin roas
1/2 ts Dry mustard
1/2 ts Ground red pepper (cayenne)

In a small bowl combine the onions, celery, bell peppers, butter and  seasonings, mixing well.  Place the roast in a large roasting pan, fat side  up.  With a large knife, make 6-12 deep slits in the meat (to form pockets)  down to a depth of about 1-1/2" from the bottom (do not cut all the way  through.  Fill the pockets to their depths with the vegetable mixture,  reserving about 1 Tbsp. of the vegetables to rub over the top of the roast.  Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees  for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until  thermometer reads 140 degrees, serve immediately, topped with some of the  pan drippings if you like. Source: Paul Prudhommes Seasoned America.

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 6 Servings

Calories: 41
Calories from Fat: 37 (90%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 10.2mg		3 %
Sodium 1.2mg		0 %
Potassium 24.9mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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